Pan-fried Buffalo Chicken Egg Rolls are the perfect Super Bowl snack—crispy on the outside, saucy and cheesy on the inside. Easy to prepare in under 30 minutes and ideal for parties.
Today’s post is sponsored by Cabot Cheese.
The big game is approaching, and these Buffalo Chicken Egg Rolls are my go-to appetizer when I want something bold, cheesy, and shareable. They combine tender shredded chicken tossed in buffalo sauce with shredded carrots, crisp celery, and plenty of sharp cheddar, all wrapped in egg roll wrappers and pan-fried until golden. Serve with ranch or extra buffalo sauce and carrot and celery sticks for a classic game-day spread.
Cabot Cheese has been my favorite for naturally aged cheddar in recipes; it melts beautifully and adds the tangy, savory note that complements buffalo chicken. Cabot is a co-operative owned by farm families throughout New England and New York, and their cheddars are a dependable choice in both everyday meals and party recipes.
Table of contents
- How do I make homemade egg rolls?
- Can you make them ahead of time?
- How do you reheat them?
- What to serve with them
- More buffalo sauce recipes
How do I make homemade egg rolls?
Making egg rolls at home is straightforward and quicker than you might expect. Start with store-bought egg roll wrappers from the refrigerated section and prepare the filling. For these buffalo chicken egg rolls, you’ll mix cooked, shredded chicken with buffalo sauce, shredded carrots, chopped celery, and grated sharp cheddar.
To assemble: place a wrapper on your work surface with one corner pointing toward you. Spoon about 1/4 cup of filling into the center. Brush the edges of the wrapper with a little water, fold the corner closest to you over the filling and tuck it under, fold the two side corners in, then roll up tightly. Seal the final edge with a dab of water so the roll stays closed while frying.
Pan-fry the assembled egg rolls in a large skillet with about 1/8–1/4 inch of olive oil over medium-high heat. Cook in batches—typically 4–5 at a time depending on skillet size—until the bottoms turn golden, about 2–3 minutes, then flip and cook another 2–3 minutes until evenly browned and crisp. Drain briefly on paper towels, then serve hot.
Can you make them ahead of time?
You can prepare the buffalo chicken filling ahead of time—up to 48 hours in the refrigerator. However, I don’t recommend fully assembling the egg rolls more than an hour or two before frying. When assembled too far in advance, the wrappers can become soggy and change texture both before and after cooking. For best results, make the filling ahead, then roll and fry just before serving.
How do you reheat them?
Reheat egg rolls in a preheated oven at 325°F (about 160°C) for 8–10 minutes per side until heated through and crisp. Lightly brush or spray the rolls with olive oil before reheating to help the wrapper crisp back up.
What to serve with them
Classic accompaniments include ranch dressing or extra buffalo sauce for dipping, plus carrot and celery sticks to balance heat and richness. For a fun spread, serve these alongside other egg roll varieties for a trio of flavors.
More buffalo sauce recipes
If you love buffalo sauce, try it in other crowd-pleasing dishes such as buffalo chicken dip served in taco cups, cheesy buffalo sausage bites, creamy buffalo tortellini, or baked buffalo chicken casseroles. Buffalo flavor pairs especially well with sharp cheddar, potatoes, pasta, and breaded bites.
Buffalo Chicken Egg Rolls
Servings: 12 egg rolls
Prep Time: 20 minutes • Cook Time: 10 minutes • Total Time: 30 minutes
Author: Whitney Bond
Ingredients
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 1 cup Cabot sharp cheddar cheese, grated
- 1/2 cup carrots, shredded
- 1/2 cup celery, chopped
- 12 egg roll wrappers
- 6 tbsp olive oil (for frying, divided)
- 1/2 cup ranch dressing (optional, for dipping)
Instructions
- In a medium bowl, combine the shredded chicken, buffalo sauce, grated cheddar, shredded carrots, and chopped celery until evenly mixed.
- Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon about 1/4 cup of the buffalo chicken mixture into the center of the wrapper.
- Moisten the edges of the wrapper with a little water using your finger.
- Fold the corner closest to you over the filling and tuck under. Fold the two side corners in, then roll tightly toward the remaining corner to seal. Repeat with remaining wrappers and filling.
- In a large skillet, pour about 2 tablespoons of olive oil and swirl to coat the bottom. Heat over medium-high heat.
- Add 4–5 egg rolls to the skillet (or as many as will fit without overcrowding) and cook 2–3 minutes until the bottom is golden brown. Flip and cook an additional 2–3 minutes until the second side is golden and the filling is hot.
- Remove to a paper towel-lined plate. Add more olive oil as needed between batches so the skillet bottom stays coated.
- Serve warm, with ranch dressing or extra buffalo sauce for dipping if desired.
Nutrition Facts (per egg roll)
Calories: 179 kcal • Carbohydrates: 8 g • Protein: 10 g • Fat: 11 g • Saturated Fat: 3 g • Cholesterol: 30 mg • Sodium: 463 mg
If you try these for your next gathering, they’re sure to disappear fast—crispy, cheesy, and just the right amount of spicy for a crowd-pleasing appetizer.